Bresaola – the other red meat

Last night, MM and I decided to go a little lighter for dinner. For us, that usually means a variety of salads and antipasto – always including Bressaola. Most Americans I know aren’t familiar with Bresaola, so I decided to give a brief description:
Bresaola is an air-dried, salted beef that has been aged until it becomes hard and a dark red. It is made from eye of round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region. The word comes from the diminutive of Italian bresada, meaning to braise.
Usually served as an antipasto, bresaola is sliced paper thin and served at room temperature or slightly chilled. It is most commonly eaten on its own, but MM and I choose to drizzle it with olive oil. Some add lemon juice or aceto balsamico, and serve it with rocket (rucola, arugula) salad, cracked black pepper and freshly shaved Parmesan cheese.
In NYC, you can find Bresaola in Citerella, Gourmet Garage, and Whole Foods.



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